How to Make the Best Barley Soup using up those turkey or chicken leftovers. The one thing we love about soups made with leftovers is the amount of money you can save on making a healthy homemade soup using up that leftover turkey or chicken and vegetables you may have. Saving money on your grocery bill is important these days, as food costs are sure adding up!
The holidays are over and you still have all this leftover turkey. This recipe uses leftovers of turkey or chicken, but you can also cook some chicken in advance if you don’t have any holiday leftovers. Here is an easy recipe for shredded chicken using your Instant Pot – Delicious and Easy Instant Pot Shredded Chicken
Why we Love This Heathy Turkey Barley Soup Recipe
Barley is high in fiber and rich in nutrients making it a great choice for soups. Using up leftover turkey or chicken is a practical way to make a whole new complete meal. We also love hearty soups for the comfort they provide on a chilly day. Soups are one of our favorite meals – serve this one with your favorite bread and butter.
Let’s take a look at what healthy ingredients goes into this healthy soup.
Ingredients Needed For Turkey Barley Soup
- 2-1/2 cups leftover turkey, shredded with a fork
- 1/2 cup pearl barley
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 yellow bell pepper, diced
- 3 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 2 cups tomato puree or passata
- 3 cup baby spinach
- 1/4 cup fresh parsley, chopped
- 2 oz. shaved parmesan cheese, for serving
- Salt and black pepper, to taste
How to Make Turkey Barley Soup
Step 1. Heat the olive oil in a large soup pot over medium heat. Add in the onion, carrots, celery, bell pepper, and garlic; season with a fat pinch of salt and pepper. Cook, stirring occasionally, until the veggies soften up slightly, around 3-4 minutes.
Step 2. Add in the oregano, paprika, thyme, and Italian seasoning; continue cooking until the spices become fragrant, another 1-2 minutes.
Step 3. Pour in the chicken broth and tomato passata; increase the heat the high.
Step 4. Bring the soup to a boil, add in the pearl barley, then immediately decrease the heat to medium and cover with a lid. Let the soup simmer away until the barley is cooked through, around 45-65 minutes depending on your type of barley.
Step 5. Uncover and add in the turkey, baby spinach, and parsley. Continue cooking until the turkey is heated through and the parsley is wilted, another 6-8 minutes. Taste and adjust the seasoning with more salt and pepper, if needed.
Serve your soup immediately with shaved parmesan on top. Enjoy!
What to Do With Leftover Barley Soup
Store leftover soup in an airtight container for up to 4 days. When we make soups that contain pasta, rice or barley, we always have extra broth on hand to reheat the soup if it gets too thick. Soups tend to absorb their liquids into noodles or grains. But, with that said, leftover soups are always delicious as the flavors have time to meld together and be a little tastier.
Homemade soups are healthy because you control the ingredients that goes into every soup you make. Salt, carbs and fats are easily controlled when making healthy recipe choices.
Use up those turkey leftovers make healthy and delicious barley soup
- 2-1/2 cup leftover turkey shredded with a fork
- 1/2 cup pearl barley
- 2 tablespoons olive oil
- 1 large onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 1 yellow bell pepper diced
- 3 garlic cloves minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 6 cup chicken broth
- 2 cups tomato puree or passata
- 3 cup baby spinach
- 1/4 cup fresh parsley chopped
- 2 oz. shaved parmesan cheese for serving
- Sea salt and black pepper to taste
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Heat the olive oil in a large soup pot over medium heat. Add in the onion, carrots, celery, bell pepper, and garlic; season with a fat pinch of salt and pepper.
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Cook, stirring occasionally, until the veggies soften up slightly, around 3-4 minutes.
-
Add in the oregano, paprika, thyme, and Italian seasoning; continue cooking until the spices become fragrant, another 1-2 minutes.
-
Pour in the chicken broth and tomato passata; increase the heat the high.
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Bring the soup to a boil, add in the pearl barley, then immediately decrease the heat to medium and cover with a lid.
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Let the soup simmer away until the barley is cooked through, around 45-65 minutes depending on your particular barley.
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Uncover and add in the turkey, baby spinach, and parsley. Continue cooking until the turkey is heated through and the parsley is wilted, another 6-8 minutes.
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Taste and adjust the seasoning with more salt and pepper, if needed.
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Serve immediately with shaved parmesan on top. Enjoy!
How to Freeze Leftover Soup
Place in freezer safe containers or zip lock bags. Soup can be frozen for up to 6 months. When ready to use, let soup thaw in the fridge overnight and then reheat the next day.
Use Leftover Turkey or Chicken
You can use leftover turkey from the holiday or some leftover chicken as well. Both would work well with this soup recipe.
What to Serve with Turkey Barley Soup
- If you do make this delicious soup after the holidays, serve with some crackers and cheese.
- Healthy tossed salad is a great side.
- Simple Tuscan Bean Salad with Goat Cheese
You will Also Love Some of Our Family Friendly Soup Recipes:
Meatball Soup Recipe
Easy Velveeta Cheeseburger Soup Recipe
Delicious Chicken and Corn Soup Recipe
Why Minestrone Soup Is so Good For You and Healthy
